Fermentation is all the rage lately as people rediscover the deliciousness and health benefits of probiotic foods. The Essential Book of Fermentation encompasses both the why and the how of this movement. In it, author Jeff Cox draws upon his organic food and gardening expertise to translate scientific and medical research into graspable concepts, explore the practices of artisanal food producers, and provide instructions for making your own fermented foods and drinks from pickles to cheese, bread, wine, and more.

• Other highlights: If you're looking for a straight-up cookbook, or one with colorful pictures, this may not be for you. But if you're curious about how fermentation works, how microbes affect our health, and why you might want to integrate more fermented foods into your life, The Essential Book of Fermentation is a great guide. In the first part of the book, author Jeff Cox explains scientific and health concepts in ways that are easy to understand and exciting to consider.

In the second section, Cox highlights the practices of bread, wine, and cheese producers around the country, and along the way illuminates topics like natural yeast, rGBH, the raw milk debate, organic winemaking, and more. By the third section you'll be hungry and eager to start making your own fermented foods at home, and Cox provides recipes for staple fermented foods, some variations, and some ways to incorporate them into other dishes.

• Who would enjoy this book? anyone interested in the whys and hows of fermentation

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade